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All Journal Jurnal Kedokteran Brawijaya Journal of Nutrition College The Journal of Experimental Life Sciences (JELS) Jurnal Kesehatan Andalas agriTECH Jurnal Kesehatan Jurnal Riset Gizi Syifa' MEDIKA: Jurnal Kedokteran dan Kesehatan Indonesian Journal of Cardiology Journal of Community Services and Engagement GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pontianak Nutrition Journal (PNJ) Health Information : Jurnal Penelitian PREPOTIF : Jurnal Kesehatan Masyarakat Buletin KKN Pendidikan Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Dunia Gizi Journal La Lifesci Muhammadiyah Journal of Nutrition and Food Science (MJNF) Nutrisia Jurnal Impresi Indonesia COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Sehat Rakyat: Jurnal Kesehatan Masyarakat SENTRI: Jurnal Riset Ilmiah Proceeding ISETH (International Summit on Science, Technology, and Humanity) Prosiding University Research Colloquium Ranah Research : Journal of Multidisciplinary Research and Development Nutrition Scientific Journal Jurnal Riset Gizi Jurnal Kesehatan GEMASSIKA: Jurnal Pengabdian kepada Masyarakat Jurnal Riset Gizi Jurnal Berkawan
Dwi Sarbini
Universitas Muhammadiyah Surakarta
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Physical and Sensory Characteristics of Bread from Composite Wheat and Cassava Flours with Optimum Fermentation and Proportional Water Volume Rauf, Rusdin; Sarbini, Dwi; Nurdiana, N
Proceeding ISETH (International Summit on Science, Technology, and Humanity) 2017: Proceeding ISETH (International Conference on Science, Technology, and Humanity)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/iseth.2324

Abstract

The purpose of the research was to evaluate the physical characteristics and sensory of bread from the composite flours of wheat and cassava with optimum fermentation and the proportional water volume. The study was conducted by optimizing the fermentation of the dough and using the proportional water volume. The research was conducted with 4 treatments of composite wheat flour and cassava flour, which were 100: 0, 90:10, 80:20, and 70:30. The bread was then tested for the expansion, hardness, elasticity and sensory acceptance. The results indicated that the higher portion of cassava flour, the lower the expansion of bread. The highest expansion of bread was given by the 100: 0, which was 64.9 mm for 55 min fermentation. The highest hardness of bread was displayed by the 70:30, which was 3482.7 g for 75 min fermentation and 3372 g for 85 min fermentation, whereas, the lowest hardness of bread was shown by the 100:0, was 1355.3 g for 55 min fermentation. Variations of composite flour ratios of wheat and cassava flours affected the color, aroma, taste, texture and overall acceptance of bread. The composite flour 100:0 gave the highest overall sensory acceptance, followed by the 80:20.
Hubungan Kejadian Stres dan Kejadian Emotional Eating dengan Status Gizi pada Remaja SMA di Kecamatan Banjarsari Surakarta Devira Novi Aprillia; Puspitasari, Dyah Intan; Sarbini, Dwi
Sehat Rakyat: Jurnal Kesehatan Masyarakat Vol. 4 No. 4 (2025): November 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/sehatrakyat.v4i4.5961

Abstract

Stress management or coping strategies of stress are individual efforts to manage the emotional pressure they experience. One form of coping strategy that is often practiced is emotional eating, the behavior of overeating arising from emotional factors. This behavior can affect nutritional status. Therefore, this study aims to determine the relationship between stress levels and emotional eating with nutritional status in high school adolescents. This type of research is observational analytic with a quantitative approach and the research design used a cross-sectional study design. This study was conducted in two locations, namely SMA Muhammadiyah PK Kottabarat Surakarta and MAN 1 Surakarta, with a total of 154 respondents selected using a proportional random sampling technique. The instruments used included the Depression Anxiety Stress Scale for Youth (DASS-Y 21) and the Adult Eating Behavior Questionnaire (AEBQ) as well as anthropometric measurements. Data analysis was carried out univariately and bivariately using the Spearman Rank correlation test. The research findings show no significant relationship between stress levels and nutritional status (p-value = 0.629), and between emotional eating and nutritional status (p-value = 0.051). Therefore, it can be concluded that there is no statistically significant relationship between stress events and emotional eating behavior and nutritional status in high school adolescents. This is because stress factors and emotionally triggered eating behavior do not directly affect adolescents' nutritional status in this context. These findings demonstrate the importance of monitoring students' stress levels, which can influence emotional eating, which in turn can affect nutritional status.
Pengembangan Formula Enteral Rendah Indeks Glikemik Berbasis Pangan Lokal Labu Kuning, Ubi Jalar Putih dan Susu Kedelai Nabila, Aprodhit Justicia; Nur Widiyaningsih, Endang; Sarbini, Dwi
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/mxwdjp24

Abstract

Diabetes mellitus is a disease in Indonesia whose prevalence will continue to increase. Local food has the potential as an antidiabetic and antihyperglycemic. Pumpkin contains antioxidants that play a role in lowering blood sugar. In addition, fiber intake through nuts can help lower HbA1c levels. The purpose of this study was to determine and analyze viscosity, osmolality, flowability, nutritional content, and organoleptic tests. This study used an experimental method, by making 2 formulas and determining F2 as the recommended formula. The results of the analysis of nutritional substances were 1008.7 kcal of energy, 54.3 grams of protein, 29.5 grams of fat, 136.3 grams of carbohydrates, glycemic index 25.1, viscosity test 909.6 cP, osmolality 368 mOsm/Kg, flowability 0.01 cc/second, and no sediment. This enteral formula has the potential as a low glycemic index enteral food
Pengaruh Penambahan Ekstrak Akar Manis (Glycyrrhiza glabra L.) terhadap Aktivitas Antibakteri Permen Eritritol Salaf, Azizah Almisykatu; Sarbini, Dwi; Purwani, Eni
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ekxm8k57

Abstract

Dental caries is a chronic infectious disease that remains a major global health problem, primarily caused by Streptococcus mutans, a bacterium capable of forming dental biofilms. Preventive strategies can be developed through the use of natural non-cariogenic agents such as erythritol which exhibits anti-biofilm properties and licorice root (Glycyrrhiza glabra L.), which contains antibacterial compounds including flavonoids and saponins. This study aimed to evaluate the in vitro antibacterial potential of erythritol candy supplemented with licorice root extract against Streptococcus mutans. The study employed a Completely Randomized Design (CRD) consisting of four treatments with different concentrations of licorice root extract (0%, 2%, 3%, and 5%), along with a positive control (ampicillin) and a negative control (distilled water). Antibacterial activity was assessed using the well diffusion method and the inhibition zone diameters were analyzed statistically using Kruskal–Wallis test. The results showed that increasing the concentration of licorice root extract tended to enhance antibacterial activity with inhibition zones ranging from 1.00 ± 0.70 mm (2%) to 3.25 ± 1.76 mm (5%), although the differences were not statistically significant (p > 0.05). In conclusion, erythritol candy containing licorice root extract demonstrated potential antibacterial activity against Streptococcus mutans, although the effect was relatively weak. Further studies are recommended to determine the Minimum Inhibitory Concentration (MIC), evaluate anti-biofilm activity, and conduct in vivo testing to confirm its effectiveness under physiological conditions.
Hubungan Kecukupan Asupan Kalsium dan Zat Besi dengan Derajat Dismenorea Primer pada Mahasiswi Ilmu Gizi Universitas Muhammadiyah Surakarta Aprilia, Isna; Puspitasari, Dyah Intan; Mardiyati, Nur Lathifah; Sarbini, Dwi
JURNAL NUTRISIA Vol 27 No 2 (2025): September 2025
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v27i2.397

Abstract

Background: Dysmenorrhea, which is the condition of cramps or pain during menstruation, can be caused by various factors, including inadequate intake of calcium and iron. Objective: This study aims to analyze the relationship between the adequacy of calcium and iron intake and the severity of primary dysmenorrhea among nutrition students at Universitas Muhammadiyah Surakarta. Method: A cross-sectional design was used in this study with a sample of 140 female students at Nutrition Science in UMS. Simple random sampling was utilized for sample collection. The WaLIDD scale questionnaire was used to calculate dysmenorrhea scores, and the SQ-FFQ form was employed to assess the adequacy of calcium and iron intake over the past month. Data analysis was conducted using the Spearman Rank test. Results: The findings indicate that all students experienced dysmenorrhea, with an average calcium intake adequacy of 36.3% and an average iron intake adequacy also categorized as insufficient (42.4%). From the Spearman Rank test analysis, the adequacy of calcium intake related to dysmenorrhea showed a p-value of 0.450, and iron intake adequacy related to dysmenorrhea had a p-value of 0.244. Conclusion: There is no significant relationship between the adequacy of calcium and iron intake and the severity of primary dysmenorrhea among the nutrition students at Universitas Muhammadiyah Surakarta. It is recommended that future researchers can conduct blood serum measurements to assess calcium and iron levels to prevent dysmenorrhea.
PENYULUHAN ANEMIA PADA REMAJA SEBAGAI UPAYA PENINGKATAN PENGETAHUAN DAN PENCEGAHAN ANEMIA DI POSYANDU REMAJA “SEHATI” DESA TEMPEL KECAMATAN GATAK KABUPATEN SUKOHARJO Febrian Rida Saputra; Ilham Nur Ahmadyani; Pinkan Puspita Kinanty; Qoriah Titin Masyitoh; Maharani; Husna Ayu Amalia; Aisyah Sekar Widya Nansha; Mala Azzahra; Dewi Vinata; Maya Cristinawati; Shofia Nur Latifa; Tiara Fatmariska; Dwi Sarbini
Jurnal Berkawan: Jurnal Pengabdian kepada Masyarakat Vol 1. No. 3, September 2024
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/berkawan.v1i3.6058

Abstract

Permasalahan gizi di Indonesia, khususnya anemia pada remaja putri, masih menjadi tantangan serius. Di Desa Tempel, Kabupaten Sukoharjo, prevalensi anemia tinggi disebabkan oleh asupan zat besi yang kurang dan kehilangan darah saat menstruasi. Tujuan kegiatan pengabdian ini adalah mencegah anemia melalui edukasi gizi seimbang dan suplementasi Tablet Tambah Darah (TTD). Metode yang digunakan meliputi survei lapangan, cek kesehatan, pre- test, edukasi, diskusi, dan pos-test. Sasaran kegiatan adalah remaja di Desa Tempel, yang dilakukan melalui pemeriksaan kesehatan dan penyuluhan tentang pencegahan anemia dengan menerapkan pedoman gizi seimbang. Hasil kegiatan menunjukkan peningkatan pengetahuan remaja tentang anemia. Hasil pre-test menunjukkan nilai rata- rata 8,22, sementara pos-test meningkat menjadi 8,94. Ini menunjukkan efektivitas pendekatan edukasi yang komprehensif dalam meningkatkan pemahaman remaja tentang pentingnya gizi seimbang dan konsumsi TTD. Kegiatan ini berhasil meningkatkan kesadaran dan pengetahuan remaja tentang pencegahan anemia. Saran yang diberikan adalah perlunya keberlanjutan program melalui Posyandu Remaja dan dukungan berkelanjutan dari kader kesehatan untuk memastikan kepatuhan konsumsi makanan bergizi dan TTD.
Hibiscus Sabdariffa Linn) terhadap NF-ĸβ, TNF-α dan ICAM-1 pada Human Umbilical Vein Endothelial Cells (HUVECs) Cultured yang dipapar Low Density Lipoprotein (LDL) Teroksidasi Sarbini, Dwi; Sargowo, Djanggan; Rohman, Muhammad Saifur
The Journal of Experimental Life Science Vol. 1 No. 2 (2011)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1353.389 KB) | DOI: 10.21776/ub.jels.2011.001.02.07

Abstract

Tujuan penelitian ini adalah mengetahui efek dan mekanisme kerja ekstrak teh Rosella merah (Hibiscus sabdariffa Linn) terhadap aktifasi NF-ĸβ dan ekspresi protein TNF - α serta ICAM-1 yang menjadi mediator inflamasi pada aterosklerosis. Penelitian ini menggunakan kultur sel endotel yang diisolasi dari vena umbilikalis manusia ( HUVECs). Kelompok kontrol digunakan HUVECs tanpa paparan ox-LDL (kontrol negatif) dan HUVECs yang dipapar 40 µgml-1 Ox-LDL (kontrol positif). Kelompok perlakuan adalah HUVECs yang dipapar dengan berbagai dosis teh Rosella merah (0,01 mgml-1, 0,005 mgml-1 dan 0,001 mgml-1) dan diberikan selama 2 jam sebelum dipapar ox-LDL. Pengukuran aktifasi NF-ĸβ dilakukan setelah 30 menit paparan Ox-LDL menggunakan imunohistokimia. Ekspresi protein TNF-α dan ICAM-1 diukur setelah 24 jam dipapar Ox-LDL menggunakan imunohistokimia. Berdasarkan analisis ANOVA (p<0.01) terdapat efek penghambatan ekstrak teh Rosella merah (Hibiscus sabdariffa Linn) terhadap aktifasi NF-ĸβ dan ekspresi protein TNF -α serta ICAM-1 yang manjadi mediator terjadinya inflamasi pada aterosklerosis melalui penghambatan aktifasi NF-ĸβ. Terdapat hubungan negatif antara aktifasi NF-ĸβ dan ekspresi protein TNF -α serta ICAM-1 dengan dosis ekstrak teh Rosella merah (Analisis Spearman's [p<0,01, Correlation Coeff = -1]). Kata Kunci: atherosklerosis, ICAM-1, NF-ĸβ, Ox-LDL, Rosella merah (Hibiscus sabdariffa Linn), TNF-α
Pengembangan Formula Enteral Untuk Penyakit Kanker Payudara Berbasis Tepung Kacang Merah dan Whey Protein Isolate (KAWPI) Luthfiya Ninda Ideliasari; Jihan Salsabila Adha; Dwi Sarbini
Pontianak Nutrition Journal (PNJ) Vol 9, No 1 (2026): Maret 2026
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v9i1.2079

Abstract

Pasien kanker payudara rentan mengalami malnutrisi dan kaheksia karena kurangnya asupan oral. Terapi enteral berbasis tepung kacang merah dan whey protein isolate (WPI) dikembangkan sebagai alternatif formula untuk pasien kanker karena kaya Branched-Chain Amino Acids (BCAA). Penelitian ini bertujuan untuk mengkaji viskositas, osmolalitas, kandungan gizi, kadar air, karakteristik warna, analisis biaya produksi, dan daya terima formula enteral bubuk. Penelitian ini berupa eksperimental dengan 3 variasi perbandingan tepung kacang merah:WPI, yaitu F1 (19%:19%), F2 (20%:17%), dan F3 (22%:15%) serta kontrol formula komersial. Semakin tinggi proporsi tepung kacang merah, makin tinggi viskositas, kadar air, densitas energi, lemak, dan karbohidrat, tetapi semakin rendah daya terima formula enteral. Semakin tinggi proporsi whey protein isolate, maka semakin tinggi kandungan protein, BCAA, dan osmolalitas. Tidak ada pengaruh perbandingan kandungan formula terhadap karakteristik warna. Analisis biaya pembuatan enteral KAWPI didapatkan sebesar Rp14.000/320 mL. Formula terpilih adalah F2 karena memiliki daya terima cukup baik. nilai gizi, viskositas, osmolalitas, serta densitas energi yang memenuhi syarat ESPEN dan mendekati formula komersial meskipun kadar air cukup tinggi.
Pengembangan Pancake Pangan Fungsional Berbasis Nutrisi Vitamin dari Spirulina, Kedelai, dan Beras Merah (NUTRIVITA-SKB) untuk Dukungan Gizi Anak Mahanani, Amalia Jati; Maharani, Cakra; Sarbini, Dwi
Ranah Research : Journal of Multidisciplinary Research and Development Vol. 8 No. 3 (2026): Ranah Research : Journal Of Multidisciplinary Research and Development
Publisher : Dinasti Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/rrj.v8i3.2040

Abstract

The development of functional pancake (NUTRIVITA-SKB) based on spirulina, soybean, and red rice for child nutritional support is motivated by the high prevalence of stunting and malnutrition among children in Indonesia. This study aimed to develop a functional food product in the form of pancake and to evaluate its physical quality, sensory attributes, and nutritional content. The study used three formulations tested through color analysis, moisture content determination, sensory evaluation by 15 panelists, and nutrient calculation including energy, protein, fat, carbohydrate, and dietary fiber. The results showed that the third formulation had the brightest color with lightness value of 39.45, redness of 25.8, and yellowness of 16.85, the lowest moisture content of 20.96 percent, and the highest energy and protein content of 491.8 kilocalories and 25.2 grams. Meanwhile, the first formulation obtained the highest organoleptic scores in taste, aroma, texture, and overall acceptability. The nutritional profiles of all formulations indicate strong potential to meet children's energy and protein requirements. The third formulation is more suitable for nutritional support, while the first formulation is more acceptable to consumers. Therefore, NUTRIVITA-SKB pancake has promising potential to be developed as an innovative functional food to support child nutrition.
Pengaruh penambahan tepung daun kelor (Moringa oleifera) terhadap kandungan zat besi dan daya terima boba (tapioca pearl) Anggraeni Oktavia Rohmadhani; Dwi Sarbini
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 2 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/9be8tj65

Abstract

Iron deficiency anemia remains a major nutritional problem among adolescents, with a prevalence of 15.5% in Indonesia and 57.7% in Central Java. Boba (tapioca pearls), a beverage popular among adolescents, generally contains low levels of iron. Moringa leaves (Moringa oleifera) are known to be rich in iron, approximately 28 mg per 100 g in powder form, and thus have potential as a natural fortificant in boba products. This study aimed to analyze the effect of Moringa leaf powder addition on the iron content and acceptability of boba. This study employed an experimental design using a Completely Randomized Design (CRD) with one factor, consisting of four treatments: 0%, 5%, 10%, and 15% Moringa leaf powder addition, each with three replications. Iron content was analyzed using Atomic Absorption Spectrophotometry (AAS), while acceptability was evaluated by 35 semi-trained panelists using a 7-point hedonic scale. Data were analyzed using One Way ANOVA followed by the Least Significant Difference (LSD) test at a 5% significance level. The results showed that the addition of Moringa leaf powder significantly affected both the iron content and acceptability of boba (p<0.05). The iron content increased with higher concentrations of Moringa leaf powder, ranging from 0.059 µg/100 g to 3.637 µg/100 g. The highest acceptability was observed in the 5% treatment, categorized as “liked,” while the 15% treatment showed the lowest acceptance. In conclusion, the addition of 5% Moringa leaf powder is the optimal formulation, as it enhances iron content while maintaining consumer acceptability.
Co-Authors A Anifatussaa'dah Adila, Istianah Nur Aisyah Sekar Widya Nansha Alifa, Elfrida Akmalia Andi Suhendi Anggraeni Oktavia Rohmadhani Anifatussaa'dah, A Anindya Rahmaningtyas Aprilia, Isna Ardalia Rinanda Oktaviani Arini Dewi Safitri Arman, Salsa Avia Atwal Arifin Aulia, Afifah Zakiyatul Ayu Masruro, Andita Azizatullatifah, Safira Basusena, Rahardian Surya Burhanudin Ichsan Cahyani, Teti Dwi Cintia, Fadhilla Fatwa Citra, Tia Mella Darmayanti, Putri Devira Novi Aprillia Dewi Vinata Dinda Agustin Sandra Djalal Fuadi Djanggan Sargowo Djanggan Sargowo Dzafira, Laila Emy Huriyati Endah Kusuma Rastini Endang Nur Widiyaningsih Eni Purwani Erna Herawati Erna Herawati, Erna Fahriza Mei Trihatmoko Farida Nur Isnaeni Faridita khoirun Nisa' Febrian Rida Saputra Febrian, Novi Gita Noer Fidhia Nur Rifaini Firmansyah Firmansyah Fitriana Mustikaningrum Fitriani, Rizki Ainun Haliza Arzeti Nurseptiria Hanif, Adhwa Aulia Haryoto Haryoto Haryoto, H Haya Nabilah Utama HI, Marsilia Rosa Sinensis Hidayah Karuniawati Hilmi, Fatia Husna Ayu Amalia Ichsan, Burhanudin Ida Maesaroh Ida Maesaroh, Ida Ida Rohmawati, Ida Ilham Nur Ahmadyani Intan Nur Hidayati, Intan Nur IZZATUL FAJRIYAH Jihan Salsabila Adha Khusnul Khotimah khusnul khotimah Koesoemo Ratih Kusumastuti, Lina Ayu Laila Dzafira Lestari, Septiana Indah Lina Ayu Kusumastuti Listiana Masyita Dewi Luthfiya Ninda Ideliasari M Saifur Rohman M. Sholahuddin Mae Sri Hartati Wahyuningsih Mahanani, Amalia Jati Maharani Maharani, Cakra Mala Azzahra Mariska Sri Harlianti Marsilia Rosa Sinensis HI Marsya, Vitania Martianny, Dewi Nabila Maulanisa, Hasna Fitri Maya Cristinawati Mazaya, Saqya ‘Ainil Mochammad Imron Awalludin Mohammad Saifur Rohman Muhammad Saifur Rohman Muhtadi Muhtadi Muhtadi, M Muslihah, Sayyidah Nurul Muwakhidah Muwakhidah Nabila, Aprodhit Justicia Nisa', Faridita khoirun Novi Gita Noer Febrian Nur Achmad Nur Lathifah Mardiyati Nurdiana Nurdiana Nurdiana Nurdiana Nurdiana, N Nurseptiria, Haliza Arzeti Oktaviani, Ardalia Rinanda Permatasari, Qisthoni Pinkan Puspita Kinanty Pramudya Kurnia Pratiwi, Winda Wahyu Puryaningtias, Rini Dwi Puspitasari, Dyah Intan Putranto, Lintang Putri, Annisa Mulyarani Qoriah Titin Masyitoh Raafika Studiviani Rahardian Surya Basusena Ratnasari Diah Utami Rifaini, Fidhia Nur Rini Dwi Puryaningtias Rizki Ainun Fitriani Rusdin Rauf Rustiono, Dedy Sadewa, Hamim Safitri, Arini Dewi Salaf, Azizah Almisykatu Sayyidah Nurul Muslihah Selfahyasa Raharjo Septiyana, Nur Azizah Dewi Shofia Nur Latifa Studiviani, Raafika Sudrajah Warajati Kisnawaty Suharjo Suharjo Sukmawati, Maya Tafara Fikrama Depriasa Tanti Azizah Sujono Tia Mella Citra Tiara Fatmariska Tista Ayu Fortuna Titi A W Trihatmoko, Fahriza Mei Umi Kurniawati Utama, Haya Nabilah Vitania Marsya Widodo Widodo Winda Wahyu Pratiwi Winda Wahyu Pratiwi Wuryaningsih Dwi Lestari, Wuryaningsih Dwi Yusuf Sulistyo Nugroho